A "Tropical Paradise" Cake!

Today we present a delicious and refined dessert, a combination of three different recipes. Created by the young pastry chef Micheal Borrello, “Tropical Paradise” is a perfect dessert for those who cannot consume dairy. The result will be a cake that is delicate yet intense at the same time. Let’s get started!

Ingredients:

For the chocolate cream:

100g egg yolks
45g granulated sugar
250ml of almond milk
6g gelatine
140g dark chocolate

For the dacquoise (a base for desserts typical of French pastry) with coconut and pistachio:

150g egg whites
125g granulated sugar
40g coconut
40g pistachio
40g icing sugar

For the chibouste (a preparation based on pastry cream) with coconut and mint:

125g egg yolks
40g granulated sugar
25g cornstarch
200g coconut milk
8g gelatine
175g egg whites
150g granulated sugar

Preparation:

Let’s start with the cream. Bring the almond milk to a boil, add the egg yolks mixed with the sugar, and bring back to almost boiling. Remove from the heat and add the well-wrung gelatine, previously softened in cold water, and finally the dark chocolate. Emulsify everything with an immersion blender. At this point, prepare the dacquoise with coconut and pistachio by whipping the egg whites and sugar until stiff.

Then add the mixture of coconut, pistachio, and icing sugar. Bake in the oven at 180 degrees for 10-12 minutes. Lastly, for the chibouste: bring the coconut milk to a boil, add the yolks, sugar, and cornstarch that have been whipped until stiff, and continue to stir until you obtain a smooth and thick cream. Off the heat, add the gelatine. Separately, whip the egg whites and sugar until not too stiff, and finally combine the cream with the meringue.

As requested by our readers, here is the procedure for assembling it! Starting from the base (dacquoise), assemble the cake. On top of the dacquoise, place a layer of chibouste and then the previously frozen cream. Finally, cover with the remaining chibouste and decorate with chopped pistachios, desiccated coconut, cocoa, isomalt, and raspberries.

Before serving, place it in the freezer for no more than 3-4 hours.

Finally, enjoy!!!

Find the ingredients on Tibiona.it!